• 한국조리학회지
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• 제13권2호
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• pp.260-274
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• 2007

This research explores the intension of repeatable guests through on the wedding facilities, employees' service ability, and banquet menu. First, wedding facilities include transportation, parking lots, subsidiary facilities, reception desks, Paebaek Rooms, and waiting rooms for brides. Secondly, according to the analysis for service quality of hotel wedding feasts, respondence and sympathy were not be fully considered while good effects showed through materiality, reliability and conviction. Thirdly, hotels will be expected to have re-visiting guests when the guests have good experience on the hotel facilities and satisfying menu. Alternatively, menu would have a negative result if there's not satisfying service. Employees should be aware of the list of menu and can be able to offer a suggestion. In other words, a banquet has to be prepared not only with fresh or seasoned ingredients but with good service to make the guests revisit. Therefore, we should be aware of what our guests want and how to prepare for their satisfaction.

• 한국식품영양과학회지
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• 제38권12호
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• pp.1785-1793
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• 2009

Meal service menu for the elderly on busy farming season in Hongchun, Gangwon was developed and applied using seasonal foods from local crops. Acceptance of each menu right after the meal service was investigated while unit cost and leftover of each menu were also monitored. Acceptance of the staple food in Menu 4 showed the highest value with a score of 8.97.and side dishes of Menu 4 were greatly prdferred with a score of 8.69(p<0.05). General preference on menu was the highest at Menu 4 scoring 8.87(p<0.05). The amount of leftover for a special meal of Menu 3 was 75.80 g, which was the highest (p<0.05). Males left the least of Menu 4(30.82 g) whereas females did of Menu 2 (10.63 g, p<0.05). The foeld application of preference and satisfaction, and the small amount of leftover of the supplied meals.

• 동아시아식생활학회지
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• 제20권6호
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• pp.1008-1017
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• 2010

The current study aims to determine the effects of descriptive menu labels on customers' purchase intentions in a restaurant setting. The research identified the importance of information provided by the menu labels as well as how the different types of descriptive menu labels affect patrons' purchase intentions in an American-style restaurant. The subjects evaluated in this study were foreign clients who frequented the Western cuisine restaurant in the United States Forces Korea. A total of 351 questionnaires were analyzed by factor analysis, analysis of variance (ANOVA), and regression analysis by means of SPSS 15.0. As a result, it was found that comprehension of menu and price were the most necessary pieces of information for customers encountering menu labels, and sensory type of descriptive menu labels was the most preferred. In addition, differences in the purchase intentions of customers in response to different types of descriptive menu labels suggests that there were more statistically significant differences in the perception of purchase intention among descriptive labels as compared to usual menu labels.

• 한국조리학회지
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• 제20권4호
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• pp.224-238
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• 2014

본 연구의 목적은 서비스기업의 물리적 환경이 고객이 경험하고 소비하게 되는 서비스상품과 메뉴품질지각에 어떠한 영향을 미치는지 그리고 고객태도에 어떠한 영향을 미치는지를 확인하는 것이다. 연구목적을 달성하기 위해 물리적 환경, 서비스품질, 메뉴품질 그리고 고객만족에 관하여 이론적 고찰을 실시하였으며, 가설검증을 위해 실증 조사 분석을 실시하였다. 분석결과는 다음과 같다. 1) 서비스기업의 물리적 환경은 매력도, 청결도, 주변요소, 공간 및 편리성요인으로 확인되었다. 2) 물리적 환경요인 중 매력도, 청결도, 주변요소 요인은 고객이 지각하는 서비스품질에 유의한 영향을 미치는 것으로 나타났다. 3) 물리적 환경요인 중 매력도, 청결도, 주변요소 요인은 고객이 지각하는 메뉴품질에 유의한 영향을 미치는 것으로 나타났다. 3) 고객이 지각한 서비스품질은 메뉴품질에 유의한 영향을 미치는 것으로 나타났다. 4) 고객이 지각하는 서비스품질과 메뉴품질은 고객만족에 유의한 영향을 미치는 것으로 나타났다.

• 한국조리학회지
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• 제14권4호
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• 대한지역사회영양학회지
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• 제15권1호
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• pp.108-123
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• 2010

The purpose of this study was to investigate school food service satisfaction and menu preferences of high school students in Iksan, Cheonbuk area. Self-administered questionnaires were completed by 692 high school students. Data was analyzed by SPSS 11.5 statistical software. Significant differences between genders were tested by the $X^2$ -test or t-test. The mean satisfaction score with school food service were 2.8 points out of 5 points. The satisfaction scores for menu (2.8 points) and food temperature (3.1 points) were low, but satisfaction with hygiene and facilities (2.7 points) and service (2.6 points) were lowest. The reason that high school students left food was 'the food taste is not good' (65.3%). The school food service areas needing improvement according to the subjects were food taste (39.3%), hygiene (24.3%). The mean score for menu preference was 3.7 points. The highest menu preference menu for the rice category was stirfried rice (bokeumbap), for the soup was meat soup, for the kimchi was Korean cabbage kimchi. Based on the results we made the following suggestions: To increase the satisfaction with school food service, changes in the school food service policies are needed at the government and school levels. Efforts should be made to improve the taste of school food. The school food service menu should be improved by taking into account the preferences of the users. There is also a need for the development of nutrition programs like nutrition consulting linking students and family, and nutrition camps that will encourage correct dietary habits.

• 한국식생활문화학회지
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• 제26권5호
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• pp.478-489
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• 2011

Student and dietitian reactions to a multicultural food service menu were studied. Food habits in a multicultural family could delay the acculturation of the children to traditional Korean food and could cause the isolation of children from the community. Also, Korean students need to be exposed to other cultures and foods because it can be a challenge to eat novel foods when students grow up. To help both multicultural and Korean children adjust to new foods, a multicultural menu was included in a school's food service. Students regarded the multicultural menu as access to another culture, but they felt that improvement of the food quality and menu diversity were required. The degree of satisfaction with the food quality, appearance, freshness, temperature, and menu diversity were all moderate. The multicultural menu was served as a single menu item or a combination menu item. The main dish single items - pasta, jajangmyeon, onigiri, hamburgers, rice and curry, kaupatmu, kaupatkung, and donburi - were liked, but nasi goreng was liked only moderately. The soup - based dish single item, tempura soba, was liked, while tomyum was disliked. The side dish single items - tangsuyook, Japanese donkatsu, baked sausage and potatoes, tandoori chicken, chicken britto, Vienna schnitzels, tender tortillas, and fried chicken wings - were liked. The desserts single items-sandwiches, pineapples, waffles, pizza, bread with strawberry jam, mangoes, and tacoyaki - were liked. The combination menus - Italian, Indian, and American - were liked, but the southeast Asian menu was the least favored. Acceptance of combination and single menu items were similar. Male students liked multicultural menu items more than female students in all categories. Approximately 60% of dietitians had experience serving the single menu items for multicultural food service. The appropriate serving times were twice per month. Dietitians guessed that 80% of the students liked the multicultural menu. The dietitians preferred serving American or Chinese foods to southeast Asian food. There were two difficulties in serving the multicultural menu, which were voiced as as lack of skill in cooking the items and improper cooking utensils and tableware for the items. Despite all the difficulties, the dietitians served the multicultural menu because it provided menu diversity, rather than for educational reasons.

• 한국식생활문화학회지
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• 제15권5호
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• pp.423-434
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• 2000

The purpose of this study was to develop menu planning in the elementary food service system. This survey conducted in 10 elementary schools located in Inchon area. Among 300 questionnaires, 258 responses were collected and were analyzed by SAS program. Household income levels, food habits and preference of menu were investigated using frequency and percentiles with chi-square test. The result showed that mostly people belonged to lower middle income classes. As for preference of school food service menu, elementary students chose correction of unbalanced diet and good nutrition, while mothers of them ranked correction of unbalanced diet and convenience of preparing food. Regardness of mothers for menu preference of the elementary school students came to an agreement overall.

• 한국조리학회지
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• 제4권
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• pp.347-367
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• 1998

It is difficult to make which customers want in restaurant industry because of IMF situation. Therefore, utilization of service marketing is needed by best effect through least investment in restaurant industry. The background of restaurant industry is not directly related to the improvement of tourism industry. We should give a hand to tourism and restaurant industry by holding international events. so the way of thinking among people is changing. And importing of famous foreign brand and opening shops are accellerating the improvement of tourism and restaurant industry. In this perspective, improvement factors of restaurant industry are as follows : the increase of pst time, the increase of disposable income, the increase of woman's having jobs and double income, requirement of people about health food, the increase of nuclear family, and the change of viewpoint among people. This restaurant industry is service industry, and it sells invisible service except the aspect of selling menu. In addition, in terms of menu, price reduction strategy should be done by cost reduction and restructuring. The ultimate purpose of marketing is to increase sales and to do this we should increase the number of customers in shops. That means we should create new customers and try to attract customers who used to be regular in the shops. Therefore, the demonstration of management ability and positive reaction is really needed. So the most important things in marketing are as follows: proper strategy for double consumption, increasing the number of customers through new specific menu, menu life cycle according to menu item, menu development by considering customer, making recipe, enhancement of product quality and cost reduction by customer's opinion. We should concentrate on national menu first, and try to develop menu for international market. It is absolutely needed that we set up the menu product strategy through menu marketing with various products and constant study related to menu marketing is to be done.

• 동아시아식생활학회지
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• 제24권4호
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• pp.488-502
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• 2014

Research on the actual state of healthy Korean food menu items made from environmentally-friendly organic foods showed that 65.6% of subjects had experience of purchasing environmentally-friendly organic foods, and both genders chose 'expensive but reliable' as their prime reason for purchasing. Having no experience of purchasing environmentally-friendly foods constituted 34.5% of respondents, and the reasons were 'high price' and 'finding no difference from ordinary food'. Research on awareness of healthy Korean food menu items made from environmentally-friendly organic ingredients showed that both men and women thought the given menu items were 'fresh' but had little awareness of other factors such as 'good value for price', 'good visual style' and 'various recipes'. Regarding development prospective of environmentally-friendly organic foods, the number of subjects who answered positively was 405 (93%), which indicates that most research subjects showed positive attitudes. Top-selling menu items in the grain section were Sundubu-jjigae, Dubu-kimchi and Jeonju-bibimbap, and pajeon took first place in the vegetable selection. Moreover, Imjasu-tang showed high scores in the meat section. Furthermore, research on menu selection showed that menu selection was usually dependent on 'the price of menu (3.86)', 'fresh ingredients (4.03)', 'harmony of color (3.65)' and 'mood of the day (3.25)'. Research on menu selection revealed that 'quality of food' factors had the greatest influence upon preference and purchase intention for environmentally-friendly organic foods. Visual and psychological factors and values had significant an effect. Therefore, the food service industry should use this study as a source to develop menu items, by considering quality and visual factors. In addition, there should be various research performed on marketing strategies about menus from using environmentally-friendly organic foods and high value products.